A warm, tender sheet cake built from instant oatmeal packets and baked eggs, with the apple-cinnamon flavor already mixed in. This shelf makes dinner without fuss, turning breakfast into something sweet and more substantial for two tired adults.

Serves 2. 25 minutes, 8 at the stove.

About 400 calories a serving, 8 g protein, 40 g carbohydrate, 25 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat the oven to 375°F [190°C]. Melt 3 tablespoons butter in a 9-inch cast iron or skillet over low heat, swirling to coat the bottom and sides, then set the pan in the oven to warm while you mix the batter.
2. Pour the contents of 3 oatmeal packets into a bowl. Whisk 2 eggs with 1/4 cup milk and a pinch of salt until combined, then stir into the oats until no dry bits remain and the mixture looks like thick pancake batter.
3. Remove the hot skillet from the oven. Pour the batter into the center and it will spread and cook as it bakes; return the skillet to the oven and bake until the edges are set and the center springs back when poked, 15 to 17 minutes.16 min
4. Turn off the oven and let the cake rest in the residual heat for 2 minutes. A knife poked into the center will come out moist but not wet. Slide onto a plate and serve warm.2 min

Note Swap cinnamon roll packets for apple crisp if you like vanilla and spice instead. Leftovers keep covered at room temperature overnight and are fine cold or warmed gently in a dry skillet. Serve with yogurt, ice cream, or a cup of tea.